By FLORENCE FABRICANT

April 2, 2013

Headliner: Lobster Place and Chelsea Market

Though confined to a single city block, Chelsea Market is growing indoors, with new food vendors and a major expansion for a veteran tenant. The Lobster Place, which opened with the market in 1995 and closed for renovations on Jan. 1, is scheduled to reopen on Thursday with an added 4,000 square feet. A bigger fish counter runs along one wall; there is a shellfish department, a stand-up raw bar and a sushi bar strictly for omakase. In the rear is a new department devoted to lobster; nearby are prepared foods and an area for smoked fish and caviar. “We’re selling some things we never had before,” said the owner, Ian MacGregor, whose parents founded the company on the Upper West Side. He has also added a 47-seat fish-shack-style restaurant, Cull & Pistol, with an oyster bar. Elsewhere in the market, new kiosks will open in early May: a large Num Pang, with sandwiches and seating; the Green Roll, with vegan sushi; Spices & Tease; and a new location for the Nut Box. Los Tacos No. 1, owned by friends from California and Mexico, will share space with Hybird, where the options will be fried chicken drumsticks, dumplings and cupcakes. It is a partnership between the musician Ahmir Khalib Thompson, also known as Questlove, and Stephen Starr, the Philadelphia restaurateur who owns Morimoto and Buddakan in the market. Lobster Place and Cull & Pistol, 75 Ninth Avenue (15th Street), (212) 255-5672, lobsterplace.com.

Opening

DOS TOROS TAQUERIA With three of these popular spots in Manhattan, the chain has crossed the East River. (Opens Wednesday): 189 Bedford Avenue (North Sixth Street), Williamsburg, Brooklyn, (718) 384-8833, dostoros.com.

Reopening

FATTY ’CUE The grungy original location, created by Zak Pelaccio and his partners, closed more than a year ago. Now it has been refined, with tufted leather banquettes in the ground-floor barroom and the second-floor dining room, where service promises to be more polished. Cocktails are in the experienced hands of Phil Ward, and there are new dishes like crispy pig ear with sea urchin sauce, fermented sausage dumplings and more desserts. (Tuesday): 91 South Sixth Street (Berry Street), Williamsburg, Brooklyn; (718) 599-3090; fattycue.com.

Zak Pelaccio

Ruth Fremson / The New York Times

SMORGASBURG AND BROOKLYN FLEA The alfresco season kicks off on Saturday with a number of new vendors out to make their dent in the gobble-and-go scene. Williamsburg is host to Smorgasburg on Saturdays, with the biggest collection of new tastemakers, and Brooklyn Flea on Sundays, both to be newly set up in East River State Park at Kent Avenue and North Seventh Street. The Flea is in Fort Greene on Saturdays at 176 Lafayette Avenue (Vanderbilt Avenue), and on Sundays Smorgasburg is again in the Tobacco Warehouse, 30 Water Street (Dock Street) in Dumbo. The season runs until Nov. 24: brooklynflea.com.

Looking Ahead

BETONY Two former colleagues from Eleven Madison Park — Bryce Shuman, who was an executive sous-chef, and Eamon Rockey, who was a captain — have teamed up for this modern American restaurant in the Midtown space that briefly housed Brasserie Pushkin. Andrey Dellos, the brasserie’s owner, sought out Mr. Shuman as the chef. “The food that I know and love is inspired by the ingredients,” Mr. Shuman said. The restaurant, to open in late spring, will have 85 seats: 41 West 57th Street.

PRIDE & JOY BBQ Myron Mixon, a competitive pitmaster who owns Jack’s Old South BBQ in Braselton, Ga., plans to open a spacious barbecue restaurant next month in the former Lucky Cheng’s space: 24 First Avenue (Houston Street).

XI’AN FAMOUS FOODS Jason Wang’s chain of dumplings and more will reach Midtown in about three weeks, with a place for eat-in and takeout. An Upper West Side location is also in the works: 24 West 45th Street.